24 in 24 Pumpkin muffins

These are soooo yummy I have renamed them from the original recipe I got because the recipe makes exactly 24 muffins every time and they are ALWAYS all gone in 24 hours or less. The chocolate chips can be omitted. I also frequently substitute a fruit puree ( most often applesauce ) in place of the oil and the kids never know the difference and it m…akes them a bit more healthy.


3 c. All-Purpose Flour

2 c. Sugar

4  Eggs

1 c. Vegetable Oil

15 oz. can Pumpkin (puree not pie filling)

2 Tbls. Cinnamon

1 tsp. Salt

2 tsp. Baking Soda

2 tsp. Baking Powder

2 c. Chocolate Chips (optional)


1) Preheat oven to 400 F. Lightly grease muffin pans (I use the generic PAM) or line w/paper         muffin cups.

2) Beat eggs in a large mixing bowl, then mix in sugar, pumpkin and oil.

3) In another mixing bowl, sift together the flour, baking soda, baking powder, salt and                 cinnamon. Blend, in increments, into the egg/pumpkin mixture. Fold in the chocolate chips if       desired. Evenly divide into the prepared muffin cups.

4) Bake in preheated oven 18 minutes, or until a toothpick inserted in the center comes out           clean. Remove muffins from pans and cool on a wire rack.


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